Serves 6:
2 Pork tenderloins, trimmed of silver skin
Marinade:
1 Tbsp. Honey
1/4 C. cider vinegar
1/4 C. Orange juice
1 Tbsp. Onion powder
1 Tbsp. Garlic Powder
1 Tbsp. Dry mustard
1 tsp. Paprika
1 tsp. dried Thyme
Salt and fresh ground pepper, to taste
In a gallon ziplock plastic bag, combine all of the marinade ingredients. Add pork tenderloin and seal. Place bag in a walled pan and place in the refrigerator for a minimum of 4 hours, can easily be left overnight.
Remove from bag and grill over hot coals or gas grill until internal temperature of 150 degrees F. Remove and let rest for 10 minutes. Slice on the bias and serve with Roasted Corn, Jicama, and Peach Salad (recipe follows). Enjoy!
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